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Veggie-Packed Broccoli & Mushroom Egg Cups Recipe

Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
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4.8 from 22 reviews

These Veggie-Packed Broccoli & Mushroom Egg Cups are a flavorful and nutritious breakfast option that can be made ahead for easy meal prep. Packed with protein and vegetables, these egg cups are perfect for a quick morning meal or a grab-and-go snack.

Ingredients

Units Scale

Egg Mixture:

  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Veggies:

  • 1 cup chopped broccoli florets (steamed or lightly sautéed)
  • 3/4 cup finely chopped mushrooms
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion

Additional:

  • 1/2 cup shredded cheddar cheese (optional)
  • Nonstick cooking spray or olive oil for greasing

Instructions

  1. Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
  2. Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Fill the muffin cups: Evenly distribute the broccoli, mushrooms, red bell pepper, and onion among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
  4. Add cheese: Sprinkle shredded cheese on top if using.
  5. Bake: Bake for 18-22 minutes, or until the egg cups are puffed and set in the center.
  6. Cool and serve: Let cool for a few minutes before removing from the pan. Serve warm or store in the fridge for up to 5 days.

Notes

  • These egg cups are freezer-friendly and great for meal prep.
  • Feel free to swap in spinach, zucchini, or tomatoes based on what you have.
  • Use dairy-free cheese to make this recipe dairy-free.

Nutrition

Find it online: https://easy-tapas-recipes.com/veggie-packed-broccoli-and-mushroom-egg-cups-recipe/